Greek Chicken Pita Salad

• 3 cups chopped cooked chicken breasts (about 12-13 ounces)
• 1 cup cucumber, peeled, seeded and diced small
• 13 cup feta cheese, crumbled (or more if desired)
• 14 cup chopped fresh parsley
• 3 tablespoons sliced and pitted kalamata olives (or more if desired)
• 34 cup plain yogurt (sour cream may be substituted)
• 12 cup mayonnaise (not salad dressing)
• 1 tablespoon dried oregano
• 4 -5 fresh minced garlic cloves (or to suit taste)
• 4 pita bread, cut in half (use the 6-inch pitas)
• 8 lettuce leaves (Boston is best)
• salt and pepper (optional)

1. Combine the first 5 ingredients in a large bowl.
2. Combine the yogurt or sour cream, mayo, oregano and the mimced garlic in a small bowl.
3. Pour the yogurt mixture over the chicken mixture; toss well.
4. Cover, and chill in the refrigerator for 2 or more hours.
5. Line each pita half with a lettuce leaf, and top with 1/2 cup chicken mixture.

chicken breasts, cucumber, feta cheese, parsley, olives, plain yogurt, mayonnaise, oregano, garlic, pita bread, salt

Taken from www.food.com/recipe/greek-chicken-pita-salad-94252 (may not work)